Easy Potato Salad is a perfect side dish for any occasion. It’s creamy, savory, tangy, and full of great texture. This will be whipped up in a flash and is sure to please a crowd, no matter the size!
This is a simple recipe that can be whipped up really quickly with just a few ingredients. There’s nothing fancy, just potatoes and eggs, some diced veggies, and the dressing! The key to a good dressing, in my opinion, is the mayo with the mustard mixed in. It creates such a creamy, dreamy base with a delicious tang that will have you coming back for more.
Did you know that this quintessential side dish originated in Germany? It spread to other potato loving regions in Europe and eventually made its way across the pond. We’re grateful it did because this dish is simply delicious. I love to use tender potatoes like Yukon gold and some hard boiled eggs for texture and flavor.
Ingredients In Easy Potato Salad
This list is going to be pretty short, nice and easy right?
- Potatoes – I used Yukon gold as they’re perfect for this recipe.
- Eggs – I use hard-boiled eggs for texture and extra creaminess.
- Celery – Celery is a low-calorie vegetable that offers a range of health benefits. I personally like to slice my celery very small. You can cut them as small or large as you want, but in my opinion it’s a must for that bit of crunchiness.
- Onion – I used a medium onion. White onion works best as it’s mild and crunchy.
- Pickle – Sweet pickle relish is what I like to use but feel free to use whichever kind if your favorite.
- Mayonnaise – I love using a good organic mayonnaise. If you’d like to make your own I’ve included instructions how in the tips section below.
- Mustard – This adds an extra kick of flavor as well as a bit of color. I usually use Dijon mustard in my recipes, but when it comes to potato salad, regular yellow mustard wins.
- Spices – such as fresh dill, salt and pepper.
How To Make Potato Salad
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Cook the potatoes: Cut the potatoes in quarters and place them in a large pot. Fill the pot with cold water until it is one inch over the top of the potatoes. Bring to a boil over high heat. Cook the potatoes until fork tender, 13 to 15 minutes.
Prepare the dressing: In a medium bowl mix the mayonnaise, relish, mustard, salt and pepper, mix until smooth.
Assemble the salad: Drain the potatoes of all the water. Once cooled enough to handle, chop the potatoes into bite size chunks. Place them in a large bowl. Gently mix in the dressing until the potatoes are coated well. Add the eggs, celery, onions, dill and toss. Garnish with more fresh dill.
Chill before serving: Cover the salad with plastic wrap and chill for at least 4 hours before serving
How Long To Boil The Eggs
- Put up a pot of water to boil. Once the water’s boiling, use a large spoon to gently lower the eggs into the water. Bring the water to a boil over medium heat and let eggs cook for 9 to 12 minutes, depending on the size. If using very fresh eggs, add 1 teaspoon of salt to the water to help the eggs peel easier.
- Once ready, drain the hot water and run cold water over the eggs until the shells are cold. They’re ready to peel!
What Else Can I Use In My Easy Potato Salad?
Add whatever you desire to this salad: chicken, chives, parsley, peas, capers, red or green pepper, corn or radishes all work perfectly!
Tips For Making The Best Potato Salad
- You can also make your own mayo. To make your own mayo all you really need is an egg and 3/4 cup vegetable oil. Place them in a cup and use a an immersion blender. Within a few seconds you’ve got homemade mayo!
- Be sure to use a waxier potato to ensure it soaks up all that dressing, other potato varities can leak water and result in a runny dressing.
- Salt your water while the potatoes boil. Just like pasta, potatoes soak up the salt and add some flavor to our dish.
- Celery seed will give a delicious boost of flavor to this dish, so add sparingly if you have some lying around.
What Can I Serve My Easy Potato Salad With?
Potato salad is a great side dish for any and all things barbecue. It’s a versatile dish that can serve as a side dish or even a snack! I usually have it for lunch and even picnics in summers. I’ve included some dishes that are just destined to be enjoyed with this salad.
- Oven Baked Beef Brisket
- Instant Pot BBQ Pork Ribs
- Beer And Honey BBQ Chicken Skewers
- Instant Pot BBQ Pulled Pork
- Pork Loin Roast
Storing Leftover Potato Salad
Because of the mayonnaise and eggs in this salad, be sure to keep it stored in the refrigerator, until ready to serve. I recommend that you store potato salad in an airtight and moisture-proof container. It will stay good in the refrigerator for up to 3-4 days.
Can you freeze this dish?
I wouldn’t recommend it. Why? Because a key ingredient of potato salad – mayo – does not freeze well. The other ingredients such as celery and hard boiled eggs become mushy when thawed so try to make this day of or a few days ahead.
Craving More Delicious Salads? Try These Recipes:
Easy Potato Salad
- 3 lb potatoes , peeled, such as Yukon gold
- 1 cup mayonnaise
- 3 eggs, hard boiled, peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/2 cup sweet pickle relish
- 1/2 tsp salt, or to taste
- 1 tbsp mustard, regular prepared yellow mustard
- 1/4 tsp black pepper
- 1 tbsp dill, fresh, chopped
- Cut the potatoes in quarters and place them in a large pot. Fill the pot with cold water until it is one inch over the top of the potatoes. Bring to a boil over high heat. Once boiling add 1 tbsp of salt and cook the potatoes until fork tender, 13 to 15 minutes.
- In a medium bowl mix the mayonnaise, relish, mustard, salt and pepper, mix until smooth.
- Drain the potatoes of all the water. Once cooled enough to handle, chop the potatoes into bite size chunks. Place them in a large bowl. Gently mix in the dressing until the potatoes are coated well. Add the eggs, celery, onions, dill and toss. Garnish with more fresh dill.
- Cover the salad with plastic wrap and chill for at least 4 hours before serving.